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Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating
Egg White Protein Phosphorylation Dry-heating Maillard Reaction Functional Property
2016/4/29
Egg white protein (EWP) was glycated with maltopentaose (MP) through the Maillard reaction and subsequently phosphorylated by 85??C dry-heating at pH 4.0 for 1 d in the presence of pyrophosphate. The ...
The Effects of Chicken Leg Bone Extract on Antioxidative Properties under Different Heating Condition
By-product Antioxidative Activity Chicken Leg Bone Heating Extract
2016/4/28
The aim of this study was to extract chicken leg bone, which is a by-product of industrial poultry processing, using different heating temperatures (80, 90 and 100C) and durations (5, 10 and 1...
Improvement of Functional Properties of Ovotransferrin by Phosphorylation through Dry-heating in the Presence of Pyrophosphate
Ovotransferrin Phosphorylation Dry-heating Functional Property
2016/4/27
Ovotransferrin (OTf) was phosphorylated by dry-heating in the presence of pyrophosphate at pH 4.0 and 85??C for 1 and 5 d, and the functional properties of phosphorylated OTf (PP-OTf) were investigate...
Effect of Heating on Polymerization of Pig Skin Collagen Using Microbial Transglutaminase
Pig Skin Collagen Microbial Transglutaminase Biopolymer Heat Treatment
2016/4/11
Polymerization of heated or unheated pig skin collagen using microbial transglutaminase (MTGase) was investigated. Pig skin collagen samples were heated or left unheated, then enzymatically polymerize...